Composite meat-flavored seasoning with litsea pungens flavor and preparation method thereof

A technology of wood ginger and flavor, applied in the field of wood ginger flavor compound meat flavor seasoning and its preparation, can solve the problems of difficulty in developing unique flavor products, weakened market competitiveness, and high product similarity, so as to improve product safety Performance, appetite enhancement, effects of inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2016-11-09
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the existing compound seasoning products have problems such as weak innovation, high product similarity, and serious abuse of essence.
In addition, traditional seasoning products are relatively fixed in the selection of raw materials. R&D personnel have formed a fixed thinking in the selection of raw materials, and it is difficult to break the shackles of the traditional raw material selection range. Therefore, it is difficult to develop products with unique flavors, which leads to the market for products. weakened competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] A preparation method of wood ginger flavor boiled fish seasoning, it comprises the following steps:

[0064] A. Pretreatment of raw materials

[0065] Fermentation of the mixed fermented product of cayenne seed: take 70 parts of fresh pepper, 12 parts of fresh cayenne seed, 3 parts of bitter gourd, 7 parts of iodized edible salt, 3 parts of garlic, 3 parts of ginger, 1 part of Kaempferum, 0.3 part of red pepper, 0.2 part of D-sodium erythorbate and 0.2 part of brittle agent are mixed evenly, and 3% of the mass of the mixture is inserted into Lactobacillus plantarum, stirred evenly, and placed at 25°C for sealed fermentation In 7 days, the mixed fermented product of the wood ginger was obtained, and it was set aside;

[0066] Preparation of livestock and poultry bone extract: Take 90 parts of pig bones or beef bones, 7 parts of chicken bones, and 3 parts of crucian carp, crush them at low temperature, rinse to remove fishy smell, and mix them; then add water and boil for ...

Embodiment 2

[0073] A preparation method of wood ginger flavor boiled pork slices seasoning, it comprises the following steps:

[0074] A. Pretreatment of raw materials

[0075] Fermentation of the mixed fermented product of cayenne seed: take 71 parts of fresh pepper, 12 parts of fresh cayenne seed, 4 parts of bitter gourd, 5 parts of iodized edible salt, 3 parts of garlic, 3 parts of ginger, 1 part of Kaempferum, 0.3 part of red pepper, 0.2 part of D-sodium erythorbate and 0.2 part of brittle agent are mixed evenly, and 3% of the mass of the mixture is inserted into Lactobacillus plantarum, stirred evenly, and placed at 25°C for sealed fermentation In 7 days, the mixed fermented product of the wood ginger was obtained, and it was set aside;

[0076] Preparation of livestock and poultry bone extract: 90 parts of pig bones or beef bones, 8 parts of chicken bones, and 2 parts of crucian carp are crushed at low temperature, rinsed to remove fishy smell, and mixed; then add water and boil fo...

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PUM

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Abstract

The invention discloses a composite meat-flavored seasoning with litsea pungens flavor and a preparation method thereof. According to the preparation method, a litsea pungens mixture ferment generated by fermentation of fresh litsea pungens, fresh chilli, scallion, ginger, garlic, rhizoma kaempferiae, Chinese prickly ash and iodized edible salt is taken as one of raw materials, and is stir-fried together with raw materials such as colza oil, chilli powder, litsea pungens oil, animal bone extracts, fine bean halves, ginger and garlic, table salt, pickled ginger particles, pickled chilli particle, pickled capsicum frutescens particles, monosodium glutamate, white granulated sugar, white pepper powder, green Chinese prickly ash powder, spice powder and yellow wine, so that the composite meat-flavored seasoning with litsea pungens flavor is prepared. The composite meat-flavored seasoning with litsea pungens flavor is finely stir-fried by use of an accurate temperature-controlled stir-frying technology; by virtue of the preparation method, the typical flavor of the product is enhanced, and the product safety is enhanced; the prepared product is free from addition of preservatives such as sodium benzoate and sodium benzoate, a sterilizing technology is not needed to be adopted, and the guarantee period of the product can be at least six months.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a compound meat-flavored seasoning with wood ginger flavor and a preparation method thereof. Background technique [0002] Wood ginger is an important spice plant, also known as Litsea cubeba, Litsea pepper or Mountain pepper, belonging to the genus of Lauraceae, deciduous shrub or small tree. Widely distributed in the south of the Yangtze River in my country, Guangxi, Guangdong, Fujian, Jiangxi, Jiangsu, Zhejiang, Hunan, Yunnan, Guizhou, Sichuan and other provinces. Litsea cubeba peel contains about 5% volatile oil, and 70% to 80% of the volatile oil is citral. In addition, it also contains methyl heptenone, citronellal, pinene and a small amount of limonene and linalool, which are good ingredients for the food industry. Natural flavor enhancer, the seeds contain about 40% fatty oil. [0003] Ginger seed oil has good thermal stability, can effectively scavenge oxygen free radicals,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/24A23L27/10A23L5/20A23L3/3472
CPCA23L3/3472A23V2002/00A23V2400/169A23V2200/10A23V2200/15A23V2250/18A23V2250/204
Inventor 刘达玉肖龙泉王新惠顾思远刘洋李俊霞
Owner CHENGDU UNIV
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